Abstract
Cardamom, named the "Queen of Spices," is well-known for its distinct and sweet aroma. It is the world's oldest spice, and is the third most expensive spice following saffron and vanilla. Cultivation of cardamom is concentrated in the evergreen forests of Western Ghats in South India, but also in Sri Lanka, Papua New Guinea, Tanzania and Guatemala. Cardamom has an important culinary value throughout the world. It is featured heavily in curries, pickles, custards and spice blends such as garam masala in India, and is also chewed as a nut and used as an aromatic and essential oil in perfumes. Moreover, it has numerous medicinal and therapeutic properties, and is prescribed as the traditional Indian medicine, Ayurveda. This chapter is focused on exposing the scientific evidence of various features of cardamom such as composition, biological activities, extraction methods, and application in commercial uses.
| Original language | English |
|---|---|
| Title of host publication | Essential Oils Production, Applications and Health Benefits |
| Publisher | Nova Science Publishers, Inc. |
| Pages | 165-180 |
| Number of pages | 16 |
| ISBN (Electronic) | 9781536143706 |
| ISBN (Print) | 9781536143690 |
| State | Published - 26 Nov 2018 |
Keywords
- Anti-cancer function
- Anti-convulsant activity
- Anti-spasmodic action
- Antibacterial potential,anti-inflammatory activity
- Antioxidant activity
- Cardamom
- Commercial uses
- Elettatia cardamomum
- Essential oil composition
- Extraction methods
- Microencapsulation
- Oil extraction
- Stability